Shrimp & Crab Recipes

Shrimp N Grits

Salt
Nutmeg
Cayenne pepper
1 lb. shrimp, peeled
8-10 mushrooms, sliced
2-3 cloves garlic, chopped
1 bunch spring onions, chopped
1/2 lb. bacon, fried and crumbled
1/2 cup grated white cheddar cheese
Grits (follow package directions to make 4 servings)

Directions:

Fry bacon. Remove and crumble. Pour off some of the bacon grease and sauté onions and garlic in remaining drippings. Add sliced mushrooms and shrimp. Cook until pink. Add cayenne pepper and salt to taste. Add crumbled bacon and keep warm. Cook grits according to package directions. Stir in cheese until melted. Add a pinch of nutmeg and salt to taste. Serve with shrimp mixture on top.

Baked Shrimp Scampi

1 lemon
Olive oil
1 tsp. oregano
1 clove garlic
1 cup bread crumbs
1/3 cup melted butter
1 pound shrimp, cleaned and deveined (call ahead and we can do this for you)

Directions:

Grease the bottom of a baking dish with olive oil. Melt butter with the clove of garlic and set aside while preparing shrimp. Sprinkle bottom of baking dish with half the bread crumbs and oregano. Place shrimp on crumbs in single layer. Pour juice of lemon over shrimp. Remove garlic from butter and pour over shrimp. Put remaining crumbs over shrimp and a little more oregano. Bake at 350 F for 30 minutes or until bread crumbs brown slightly.

Crab and Shrimp Pie

bread crumbs
butter, melted
1 pound crab meat
Juice from 1/2 lemon
dash of Worcestershire sauce
1 can cream of mushroom soup
2 – 3 hard-boiled eggs, chopped
1 pound shrimp, cooked and cut in large pieces

Directions:

Blend mushroom soup, eggs, Worcestershire sauce, and lemon juice in a casserole dish. Add shrimp and then crab meat. Top with bread crumbs and butter. Bake at 350 F for about 30 minutes.

Shrimp Alfredo

1 Tbs. butter
1 beaten egg yolk
1/2 cup Half and Half
dash of salt and pepper
1/2 cup sliced mushrooms
1/2 cup grated Parmesan cheese
1 lb. shrimp, peeled and deveined (if you call ahead to our shop, we can do this for you)

Directions:

Combine butter, shrimp, and mushrooms in a shallow pan. Cook over medium heat until mushrooms are half done. Mix together half and half cream and egg yolk. Pour this mixture into the pan and stir until it begins to thicken. Add Parmesan cheese, salt, and pepper to taste. Pour over cooked angel hair pasta.

Shrimp Soup and Grits

1 tbs. oil
1 small onion
Stone ground grits
1 can cream of mushroom soup
1 lb. shrimp, peeled and deveined

Directions:

Sauté onions and shrimp in oil until onions are tender and shrimp are pink. Add soup and cook over low heat until good and hot. Serve in a bowl with cooked grits. *Try this recipe with our special Rockland Farms grits products.

Shrimp Pilau

1 large onion, chopped
1 to 1 1/2 cups raw rice
1 small can tomato sauce
1/2 bell pepper, chopped
enough water to cover rice
1 to 1 1/2 lb. chopped shrimp, peeled and deveined

Directions:

Simmer until water is about gone; cover and let sit on low burner until cooked.

Crab and Shrimp Fancy

1 cup mayonnaise
1 cup cooked shrimp
1 cup chopped celery
2 Tbs. melted butter
3/4 cup chopped onion
1 cup crabmeat, flaked
1 cup soft bread crumbs
salt and pepper, to taste
1 tsp. Worcestershire sauce
3/4 cup chopped bell pepper

Directions:

Combine vegetables, crabmeat, shrimp, salt, pepper, Worcestershire sauce, and mayonnaise. Put mixture in a greased 1-quart casserole or 8 individual shells. Toss crumbs in butter. Sprinkle over top. Bake at 350 F for 30 minutes or until mixture is hot and crumbs are golden brown. Serves 6-8.

Crab Krispy Casserole

1 raw egg
1 pound crab meat
salt, pepper to taste
1/8 cup of lemon juice
1 hard-boiled egg, chopped
1/2 stick of butter, melted
dash of Worcestershire sauce
2 cups Rice-Krispies, softened in milk
1 medium onion and 2-3 stalks celery, sautéed in butter

Directions:

Mix all of the above together. Pack into a casserole dish and sprinkle with dry crushed Rice Krispies, lemon juice, and pats of butter. Bake in 350 F oven until brown, about 30 – 45 minutes.

Shrimp and Crab Casserole

1 tsp. salt
1 lb. crabmeat
2 cups mayonnaise
1/2 cup bell pepper
1/2 cup chopped onions
1 1/2 lb. shrimp, cooked
1 1/2 cup chopped celery
2 tsp. Worcestershire sauce
4 cups herb stuffing (1 small pkg)

Directions:

Mix all ingredients and bake in greased casserole at 350 F for 30 minutes.

Hot Crab Dip

4 Tbs. milk
sliced almonds
1 lb. fresh crabmeat
1 small onion, grated
salt and pepper, to taste
16 oz. cream cheese, softened

Directions:

Combine softened cream cheese, onion, milk, salt, and pepper. Add crabmeat, stirring just enough to mix. Spread mixture into baking dish. Top with sliced almonds. Bake at 350 F for 15 to 20 minutes or until bubbly. Serve hot with crackers.

Weekend Crab and Potatoes

1 tsp. salt
1 stick butter
1 lb. crabmeat
1/2 tsp. paprika
1/2 cup canned cream
1/8 tsp. black pepper
3 or 4 onions, grated
4 medium baking potatoes
1 cup sharp cheese, grated

Directions:

Bake potatoes; cook well done. Cut each potato lengthwise and scoop out; put potato filling in an electric mixer. Add butter and cream, salt and pepper, onions and paprika and whip. Fold in crabmeat and cheese. Fill potato jackets with mixture and bake in a 450 oven for 25 to 30 minutes. Enjoy!

For leftovers (if you have any): wrap in tin foil and freeze for later.

Shrimp Hushpuppies

grated onion
2/3 cup water
1 cup hushpuppy mix
1 lb. shrimp, peeled and deveined

Directions:

Combine hushpuppy mix and water until well blended. Add grated onion and shrimp and mix again. Let mixture stand about 5 minutes. Mix and drop by tablespoons into 375 F oil. Fry 3 minutes or until golden brown.

Shrimp and Gravy

1 pound shrimp
3 slices of bacon.
Garlic salt (dash)
1 Tbs. butter or oil
1 large onion, chopped
Salt and pepper, to taste

Directions:

Place shrimp in hot water until barely pink. Peel and devein shrimp – then cut in half. In separate pan, fry 3 slices of bacon and then add shrimp. Cook over medium heat for a minute before adding the rest of the ingredients. Saute until onions are tender and most of the water has gone. To thicken, add pancake mix and allow to brown (adding water as necessary for gravy).

Miss Lucy's Shrimp

Olive oil
1/4 pound prosciutto (thin sliced)
1 pound peeled shrimp (call ahead and we can do that for you)

Directions:

Wrap each shrimp with a piece of prosciutto. Brush lightly with olive oil. Grill until pink on both sides. Serve with soup to warm up on a cool night like tonight.

Sweet 'N Sour Shrimp

1/4 cup sugar
1/4 cup butter
1/2 cup vinegar
1 Tbsp. soy sauce
3 cups cooked rice
2 Tbsp. cornstarch
1/2 tsp. dry mustard
1 medium onion, chopped
1 cup cherry tomato halves
1 small green pepper, chopped
2 (8 oz) cans pineapple chunks
1/2 cup toasted, slivered almonds
1 lb. shrimp, cooked and peeled (call ahead and we can do this for you)

Directions:

Cut shrimp in half. Cook onion and green pepper in margarine until tender. Drain pineapple and reserve juice. Combine juice with vinegar, sugar, cornstarch, soy sauce, dry mustard. Shake together until well blended. Add to cooked vegetables. Cook, stirring constantly, until thick and clear. Gently stir in pineapple chunks, cherry tomatoes, and shrimp and heat thoroughly. Combine cooked rice and almonds. Serve shrimp mixture over rice mixture.

Shrimp Pilau

1 large onion, chopped
1/2 bell pepper, chopped
1 to 1 1/2 cups raw rice
1 small can tomato sauce
enough water to cover rice
1 to 1 1/2 lb. chopped shrimp, peeled and deveined

Directions:

Simmer until water is about gone; cover and let sit on low burner until cooked.

Scallops in Wine Sauce

3 oz. sherry
3 Tbs. flour
4 Tbs. butter
4 slices bacon
2 medium onions, chopped
1 cup fat free half and half
1/2 lb. fresh mushrooms, sliced
1 lb. sea scallops, dried on paper towels

Directions:

Fry bacon in a pan; remove bacon and add onions to saute. Add scallops and mushrooms. Cook for 3 minutes. Add butter, then flour, stirring to mix well. Add cream, stirring all the time until it starts to get thick. Add wine last. Salt and pepper to taste. Serve hot over rice or toast points.

Crab and Shrimp Pie

4 eggs
3 Tbs. sherry
Crushed crackers
1 cup diced celery
1 lb. claw crabmeat
1 1/2 cups honey mustard
salt and pepper, to taste
1 cup grated cheese, divided
1 1/2 Tbs. Worcestershire sauce
2 lbs. shrimp, cooked and peeled

Directions:

Beat eggs and add all other ingredients (reserving 1/2 cup of cheese). Pour into baking dish. Top with cracker crumbs and bake one hour at 325 F. Add remaining cheese and bake an additional 10 minutes.

*This dish may be put together ahead of time and refrigerated.

Easy Cheesy Shrimp Casserole

1 cup V-8 juice
3/4 stick butter
2 cups cooked rice
1 small onion, grated
1/2 cup chopped bell pepper
1/2 cup grated cheddar cheese
1 1/2 cups seasoned bread crumbs
2 cups shrimp (cooked and peeled) – call ahead and we can do this for you!

Directions:

Mix juice, rice, pepper, shrimp, and onion and place in casserole dish. Top with bread crumbs mixed with melted butter. Bake at 350 F for 20 minutes. Sprinkle cheese on top and bake an additional 5 minutes (or until golden brown).

Hawaiian Shrimp Curry

3 cups milk
1/2 tsp. salt
2 Tbs. curry powder
1/2 cup coffee cream
1/2 cup enriched flour
3 cloves garlic, minced
1/2 cup butter, softened
2 medium onions, chopped
2 apples, cored and diced
2 cups fresh grated coconut
1 Tbs. chopped fresh ginger root
3 cups cooked shrimp – call ahead and we can do this for you!

Directions:

Add milk to the coconut and bring mixture to simmer. Add garlic, ginger, apples, and onions. Add curry powder to tablespoon butter and blend. Add to coconut mixture and cook slowly for 3 hours, stirring occasionally. Remove from heat and let stand several hours or until next day. Strain with cloth or jelly bag. Cook on low heat until thoroughly heated. Blend flour with remaining batter and add to warm, strained mixture. Cook, stirring constantly until thickened. Add salt and cream. fork in shrimp and continue to cook over low heat for 30 minutes.

Serve with the following accompaniments:

chutney
pickles
raisins
sliced lemon
chopped nuts
grated cheese
shredded coconut
crisp bacon, chopped
hard-boiled eggs, chopped or sliced

Bridge Run Scampi

1/2 tsp. salt
1/2 tsp. pepper
3 Tbs. A-1 sauce
2 Tbs. lemon juice
4 garlic cloves, crushed
1 stick butter, softened
4 shallots, finely chopped
1 lb. shrimp, peeled with tails on – call ahead and we can do this for you!

Directions:

Mix and puree the first 7 ingredients. Split shrimp lengthwise and spread open. Top with puree. Place in oiled shallow baking pan or dish and broil 2-3 minutes (or until done)…tails will begin to curl up.

Shrimp Hours Devours

2 Tbs. lime juice
1/2 cup bleu cheese
1.5 oz. cream cheese
4 Tbs. melted butter
salt and pepper, to taste
1 pound shrimp, peeled and deveined

Directions:

Place shrimp in a single layer in a shallow baking dish. Sprinkle with lime juice, salt and pepper. Cream together butter, cream cheese, and bleu cheese. Spread cheese mixture over shrimp. Cover with foil and bake at 400 F for about 10 minutes. Makes about 30 hors d'oeuvres.